Tangerine Carrot Oat Bars for Toddlers and Kids (Vegan/Gluten-Free)
Try these yummy oat bars for a quick and easy kid-friendly snack on the go! The recipe is sweetened with dates, containing no added sugar or salt. The texture is soft, making them safe for children aged one year old and up, but use your discretion based on your child's eating abilities.
- 2 2/3 cup old-fashioned organic oats
- 1/2 cup hemp seeds
- 1 cup carrots chopped
- 2 tangerines peeled, seeds removed
- 9 Medjool dates pits removed
- 1 1/4 tsp ground flax
- 3 tsp ground cinnamon
- 2 tbsp almond butter Omit for nut-free version
- 2 tsp vanilla extract Optional: alcohol-free extract for kids
Steam basket method
Add 1 inch of water to a large pot and bring to a boil; place a steam basket inside and place carrots into the basket. Steam for two minutes, or until fork can easily puncture the carrots. Remove from the basket, let cool.
Make oat bars
Line a baking sheet with a clean silicone liner. Preheat the oven to 200°F, which is usually the lowest setting.
Add all ingredients to a food processor and process until well incorporated. The texture should be sticky and grainy but not chunky or wet.
Evenly spread the mixture over the silicone baking sheet until it stands at about a quarter of an inch thick. It will form a long rectangle. Use a spatula to even out the spread as much as possible. Place in the oven and bake for 30 minutes.
Remove the baking sheet from the oven and lift off the silicone liner. Let it cool for a minute or two. Use one hand to support the oat bar mixture and the other hand to peel off the silicone liner. Think of it as a fruit roll-up. The oat bar mixture should be able to peel off so that you can flip it over. If it's still sticking a lot, bake it a little longer. If you really can't flip it, cut it into sections and flip a few sections one by one. The goal is to flip the mixture to bake it on the other side. Once flipped, return the silicone liner back on the baking sheet and return it to the oven to bake for 10 minutes.
Remove the oat bars from the oven and cut them into small even rectangles. They will be easier to cut while hot. The recipe will make around 30 baby-sized bars (18g) or 15 adult-sized (36g).
Store in a cool dry place for up to three days or in the refrigerator for a week or freeze them for up to six months.